fats and oils
A small amount of fat or oil is often added to bread to give a softer crumb. It also helps to extend the freshness of the loaf. Use butter, margarine or even lard in small quantities up to 25 g (1 oz) or 22ml (11⁄2 tbsp.) vegetable oil. Where a recipe uses larger amounts so the flavour is more noticeable, butter will provide the best result.
●Olive oil or sunflower oil can be used instead of butter, adjust the liquid content for amounts over 15ml (3 tsp) accordingly. Sunflower oil is a good alternative if you are concerned about the cholesterol level.
●Do not use low fat spreads as they contain up to 40% water so do not have the same properties as butter.
liquid
Some form of liquid is essential; usually water or milk is used. Water produces a crisper crust than milk. Water is often combined with skimmed milk powder. This is essential if using the time delay as fresh milk will deteriorate. For most programs water straight from the tap is fine, however on the eco program it needs to be lukewarm.
●On very cold days measure the water and leave to stand at room temperature for 30 minutes before use. If using milk straight from the fridge do likewise.
●Buttermilk, yoghurt, soured cream and soft cheeses such as ricotta, cottage and fromage frais can all be used as part of the liquid content to produce a more moist, tender crumb. Buttermilk adds a pleasant, slightly sour note, not unlike that found in country style breads and sour doughs.
●Eggs may be added to enrich the dough, improve the colour of the bread and help to add structure and stability to the gluten during rising. If using eggs reduce the liquid content accordingly. Place the egg in a measuring cup and top up with liquid to the correct level for the recipe.
yeast
Yeast is available both fresh and dried. All the recipes in this book have been tested using easy blend, fast action dried yeast which does not require dissolving in water first. It is placed in a well in the flour where it is kept dry and separate from the liquid until mixing commences.
●For best results use dried yeast. The use of fresh yeast is not recommended as tends to give more variable results than dried yeast. Do not use fresh yeast with the delay timer.
If you wish to use fresh yeast note the following:
6g fresh yeast = 1tsp dried yeast
Mix the fresh yeast with 1tsp sugar and 2tbsp of the water (warm). Leave for 5 minutes until frothy.
Then add to the rest of the ingredients in the pan.
To get the best results the yeast quantity may need to be adjusted.
●Use the amounts stated in the recipes; too much could cause the bread to
●Once a sachet of yeast is opened, it should be used within 48 hours, unless stated otherwise by the manufacturer.
●Use dried yeast before its use by date, as the potency gradually deteriorates with time.
●You may find dried yeast, which has been manufactured especially for use in bread machines. This will also produce good results, though you may need to adjust the quantities recommended.
20
